about

Baking since 2016, serving Edinburgh since 2025.

This began as baking for family and friends, on a kitchen table, for people who would have eaten it anyway. In early 2025 we took the same recipes to the rest of Edinburgh and changed nothing about them.

Small batches are what the recipes ask for. Macaron shells rest overnight before they go anywhere near an oven; fillings are made the morning they are used; the brownies are cut by hand because a knife makes a better edge than a machine. Nothing on the counter is older than the day you buy it.

Most weekends we are out at the markets. The rest of the week is kitchen work: event orders, corporate boxes, the occasional tower. Planning one? Start here.

The kitchen table it started on has been retired with honours.